Fijian Kokoda (Coconut Lime Marinated Fish Salad)
Fresh white fish cured in lime, then folded with coconut milk, tomato, and cucumber in this cooling Fijian island salad.
Kokoda is Fiji's answer to ceviche, and the coconut milk stirred in after the lime-curing step is what sets it apart — it rounds out the acidity and gives the whole dish a creamy, tropical finish that's distinct from its Latin American cousins. The fish still does all its "cooking" in citrus, so freshness matters more here than almost anywhere else in the kitchen.
Diced cucumber and tomato add crunch and juiciness without adding much fat or carbohydrate, which keeps this a light, low-carb, high-protein plate overall — a great option for a warm-weather lunch when you want something substantial but not heavy. Serve it well chilled, straight from the fridge, ideally within a few hours of making it.
Ingredients
- 1 lb very fresh, sushi-grade firm white fish (mahi-mahi or snapper), diced small
- 0.5 cup fresh lime juice
- 1 cup light coconut milk
- 0.5 red onion, finely diced
- 1 tomato, diced
- 1 cucumber, diced
- 1 red chili, minced (optional)
- 2 tbsp chopped cilantro
- salt, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Place the diced fish in a glass bowl with lime juice and a pinch of salt. Toss and refrigerate 15-20 minutes until opaque and firm.
- 2Drain off most of the excess lime juice.
- 3Fold in the coconut milk, red onion, tomato, cucumber, chili, and cilantro.
- 4Chill 10 minutes before serving, and taste to adjust salt.